ROAST BUTTERNUT SQUASH RISOTTO RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - OFF THE MUCK ...



Roasted Butternut Squash Risotto Recipe - Off The Muck ... image

Risotto made easy, this delicious recipe is perfect for a cold winter night. With perfectly roasted butternut squash and Parmesan cheese, this dish is creamy and comforting. For a tasty topping, opt in for the fried sage. 

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 17

For the Butternut Squash Risotto:
3 tablespoons of olive oil 
1 small yellow onion 
2 cloves of garlic, pressed or minced 
4 cups (32 ounces) of vegetable broth 
1 cup of water 
1 1/2 cups of brown arborio/short-grain brown rice 
1 small butternut squash (about 2 pounds), peeled and sliced into 1/2 inch cubes 
1 cup of freshly grated Parmesan cheese
1/2 cup of dry white wine, optional 
3 tablespoons of unsalted butter, diced 
1 teaspoon of salt 
Freshly ground black pepper, to taste 
Pinch of red pepper flakes 
For the Fried Sage:
1 tablespoon of extra-virgin olive oil 
16 to 20 fresh sage leaves, chopped 

Steps:

  • 1. Place your oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup of broth from your container and set it aside for when the risotto is out of the oven.  2. Heat 1 tablespoon of olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes.  3. Add 3 cups of broth and 1 cup of water, cover, and bring to a boil over medium-high heat. Remove from the heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes.  4. After placing the pot of risotto in the oven, toss the cubed butternut squash with 2 tablespoons of olive oil on your lined baking sheet. Sprinkle with salt and freshly ground black pepper and arrange the squash in a single layer on the pan. Roast on the upper rack until the squash is fork tender and the edges are deeply caramelized, tossing halfway. Start checking for doneness around 40 minutes, but this could take up to 60 minutes.  5. While the risotto and squash are in the oven, fry the sage. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.  6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, and butter. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, and a pinch of red pepper flakes.  7. Stir in the roasted butternut squash. Taste and add more salt and/or pepper, as needed. Sprinkle with fried sage. 

ROASTED BUTTERNUT SQUASH RISOTTO RECIPE | TIFFANI THIESSEN ...



Roasted Butternut Squash Risotto Recipe | Tiffani Thiessen ... image

Provided by Tiffani Thiessen

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (1 medium squash)
6 tablespoons olive oil 
Kosher salt and freshly ground black pepper
8 cups vegetable stock 
2 shallots, finely chopped 
3 cloves garlic, minced 
1 1/2 cups Arborio rice 
1/4 cup dry white wine 
1/4 cup freshly grated Parmesan, optional 

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
  • Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
  • Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
  • Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

More about "roast butternut squash risotto recipes"

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO RECIPE - FOOD.COM
I saw Ina make this on her food network television show, the episode was entitled "Weekend Lunch."
From food.com
Reviews 5.0
Total Time 1 hours
Calories 885 per serving
  • Mix well and serve.
See details


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - OFF THE MUCK ...
Risotto made easy, this delicious recipe is perfect for a cold winter night. With perfectly roasted butternut squash and Parmesan cheese, this dish is creamy and comforting. For a tasty topping, opt in for the fried sage. 
From offthemuck.com
  • 1. Place your oven racks in the lower third and upper third positions, then preheat the oven to 375 degrees. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup of broth from your container and set it aside for when the risotto is out of the oven.  2. Heat 1 tablespoon of olive oil in a medium-to-large Dutch oven over medium heat until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the garlic and cook until it is fragrant, about 1 to 2 minutes.  3. Add 3 cups of broth and 1 cup of water, cover, and bring to a boil over medium-high heat. Remove from the heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes.  4. After placing the pot of risotto in the oven, toss the cubed butternut squash with 2 tablespoons of olive oil on your lined baking sheet. Sprinkle with salt and freshly ground black pepper and arrange the squash in a single layer on the pan. Roast on the upper rack until the squash is fork tender and the edges are deeply caramelized, tossing halfway. Start checking for doneness around 40 minutes, but this could take up to 60 minutes.  5. While the risotto and squash are in the oven, fry the sage. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.  6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, and butter. Stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, and a pinch of red pepper flakes.  7. Stir in the roasted butternut squash. Taste and add more salt and/or pepper, as needed. Sprinkle with fried sage. 
See details


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE | TIFFANI THIESSEN ...
From cookingchanneltv.com
Total Time 2 hours 0 minutes
Category main-dish
  • Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.
See details


ROASTED BUTTERNUT ORANGE RISOTTO | ALLRECIPES
Roasted butternut squash chunks are stirred into a creamy orange flavored risotto, made flavorful with Swanson® Unsalted Chicken Stock, and garnished with dried cranberries and chopped pecans.
From allrecipes.com
Reviews 4.9
Total Time 55 minutes
Category Trusted Brands: Recipes and Tips, Swanson®
Calories 277.9 calories per serving
  • Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.
See details


SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category appetizer
Cuisine italian
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
See details


BUTTERNUT SQUASH RISOTTO - FORKS OVER KNIVES
This creamy, comforting vegan risotto is a fall favorite. A quick balsamic reduction adds sweet-tart notes that complement the warm, robust flavors of fresh sage and butternut squash. 
From forksoverknives.com
Reviews 4.7
Total Time 1 hours
  • Drizzle risotto with Balsamic Vinegar Syrup. Top with additional chopped fresh parsley and sage.
See details


BUTTERNUT SQUASH RISOTTO RECIPE | MYRECIPES
From myrecipes.com
Reviews 4.5
Total Time 50 minutes
  • *8 cups chicken broth may be substituted.
See details


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE | FOOD NETWORK
From foodnetwork.com
See details


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE | EPICURIOUS
Aug 20, 2004 · Ingredients 3 lb butternut squash 6 cups nonfat chicken broth 1 medium onion, chopped 1 tablespoon unsalted butter 1 1/2 cups Arborio rice (9 oz) 1 teaspoon minced garlic 1/2 teaspoon ground cumin 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz) 1 teaspoon salt 1 1/2 teaspoons chopped fresh ...
From epicurious.com
See details


ROASTED BUTTERNUT SQUASH RISOTTO RECIPE - COOKIE AND KATE
From cookieandkate.com
See details


ROASTED BUTTERNUT SQUASH AND SAGE RISOTTO WITH PINENUTS ...
From bbc.co.uk
See details


ROASTED BUTTERNUT ORANGE RISOTTO | ALLRECIPES
Aug 04, 2015 · Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes. Step 3. Combine Swanson® Unsalted Chicken Stock, orange juice, and rosemary in a saucepan.
From allrecipes.com
See details


SWEET & SAVORY ROASTED BUTTERNUT SQUASH RISOTTO RECIPE ...
Halve any large butternut squash pieces to roughly match smaller pieces. Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 26-30 minutes.
From homechef.com
See details


{THE BEST} ROASTED BUTTERNUT SQUASH RISOTTO - SELF ...
Nov 20, 2021 · Roast butternut squash: Toss squash with olive and roast on baking sheet in preheated 400°F oven for about 40 minutes, tossing and moving around occasionally to evenly cook. While squash is cooking, prepare risotto. Heat chicken broth: Meanwhile, in a medium sized pot, heat chicken broth and over low heat.
From selfproclaimedfoodie.com
See details


EASY BUTTERNUT SQUASH RISOTTO RECIPE - CHOOSING CHIA
Sep 24, 2021 · Cut the butternut squash in half and place face down on the baking pan. Bake for 30-45 minutes until the squash is tender. Remove and let cool. Remove the seeds, peel and transfer about 3/4 cup worth of the squash to a blender. blend until smooth. Heat the olive oil in a pan on medium-high heat.
From choosingchia.com
See details


BUTTERNUT SQUASH RISOTTO RECIPE - LOVE AND LEMONS
In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine.
From loveandlemons.com
See details


BUTTERNUT SQUASH RISOTTO (MADE FROM SCRATCH!) - SPEND WITH ...
Dec 07, 2020 · Ingredients. SQUASH Butternut squash can be switched out for other sweet winter squash like pumpkin, acorn, or even sweet potatoes!. BROTH While I prefer the flavor of chicken broth, vegetable broth work will in this recipe too.. RICE Arborio rice is my favorite rice for risotto. It is a short-grain rice found in most grocery stores and it produces a nice creamy dish.
From spendwithpennies.com
See details


BUTTERNUT SQUASH RISOTTO RECIPE (WITH BASIL AND PARMESAN ...
Jan 15, 2019 · How to Roast Butternut Squash. Make the roasted squash ahead and have it hang out in the refrigerator until you are ready to make this roasted squash risotto. It keeps well for several days, so you can roast the squash on the weekend, and make risotto the following Friday (if you can wait that long).
From kyleecooks.com
See details


OAT RISOTTO WITH BUTTERNUT SQUASH RECIPE | QUAKER OATS
Prep Time: 60 minutes. Cooking Instructions. Preheat oven to 400 degrees F. Place the squash and chopped sage on a sheet pan and drizzle with 2 tablespoons olive oil, kosher salt, and pepper and toss well. Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
From quakeroats.com
See details


VEGAN ROASTED BUTTERNUT SQUASH RISOTTO [GF] - WATCH LEARN EAT
Oct 30, 2020 · How to make vegan butternut squash risotto. While the butternut squash has been cooking for 10-15 minutes, start the risotto. This will allow the squash to be done approximately at the same time as the rice. First, warm vegetable broth in a pot over medium heat. While the broth is warming, heat olive oil in a wide pan on medium.
From watchlearneat.com
See details